SUR L'EAU
2008 75ft Catamaran Sleeps 8 Guests In 4 Cabins, Luxury on the water
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From $44,000/week
Special Terms
Holiday weeks may differ, please enquire!
Guests: 8
Length: 75ft
Cabins: 4
Built: 2008
Crew: 4
Builder: PRIVILEGE ALLIAURA MARINE GROUP
Sur L'eau has undergone an enormous multi-million dollar refit in late 2019. Loaded with all the bells, whistles, and amenities to rival any high quality resort. She is primed and ready for charter with an all new look and feel....
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Accommodations
8 Guests
4 Queen Beds
4 Wash Basins
4 Cabins
4 Showers
4 Electric Heads
ONE MASTER QUEEN, PORT MIDSHIP QUEEN, PORT AFT QUEEN, STARBOARD AFT QUEEN...
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Amenities
WiFi internet access
Generator:29 kw
Sun Awning
Ice maker
Ipod/device docking station
Air conditioning and fans
Inverter 5 KW & 2.5 KW
Bimini Top
BBQ
Cockpit and flybridge speakers
Night Air conditioning and fans
Water Maker: YES
Deck showers
Salon TV with satellite tv
Swim Platforms
**2019 $2mil Re-Fit including but not limited to :
19KW Onan Generators
Watermaker
Icemaker
Wine Fridge
AC Chillers
North Sails and Rigging
70HP Tender
Mattresses & Soft linens
TV"S in all cabins
Class A First Aid Kit with on-call doctor & Defibrillator
Walk on Water Hobie peddles
SUPS
**Please email for the complete list of refurbishments.
Water fun
15 ft 70 Dinghy
Wakeboard
Stand Up Paddle
Snorkeling Gear
Underwater Camera
Adult Water Skis
Kneeboard
2 Man Kayak
Fishing Gear
Kids Water Skis
Tube
Floating Mats
Beach Games
Crew
Captain Rick Burrage
Master 3000
Rick was born and schooled in the UK. He graduated with a business degree at university in Edinburgh. After university, he sailed in the Solent, taking a variety of courses and in 2004, Rick was offered a position as a deckhand on a yacht in the Caribbean. They then went on to the Galapagos and many islands in the Pacific. Since then and after many miles at sea, sailing to a wide variety of destinations, he has risen through the ranks to become a captain. During his time at sea, Rick met his wife Alexandra. They have sailed together on several boats and married in Costa Rica on the beach. Whenever he has some...
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Cuisine
<p><span style="font-size: 12pt;"><strong>BREAKFAST</strong></span></p> <p style="text-align: left;">SELECTION OF MUFFINS & FRESH PASTRIES, FRESH FRUIT PLATTER, YOGHURT & HOMEMADE ROASTED GRANOLA, CHEESE PLATTER, FRESH JUICE</p> <p><span style="font-size: 12pt;"><strong>DAILY HOT CHOICES</strong></span></p> <p>FRENCH TOAST MASCARPONE WITH FRESH BERRIES</p> <p>ONION RICOTTA & SAGE OMELETTE</p> <p>BAKED EGG “PORTHOLES” WITH BACON, ROASTED TOMATO & SPINACH</p> <p>DANISH PANCAKES</p> <p>PANCAKES WITH TROPICAL FRUIT & COCONUT</p> <p>BANANA PANCAKES WITH VANILLA YOGHURT & FRESH BERRIES</p> <p>SMOKED SALMON FRITTATA</p> <p>EGGS BENEDICT WITH SMOKED SALMON & ZESTY HOLLANDAISE</p> <p>EGGS BENEDICT WITH SAUTÉED MUSHROOMS AND CRISPY BACON</p> <p>SPINACH & PANCETTA BREAKFAST QUICHE</p> <p>ROASTED TOMATO, BACON & ASPARAGUS EGG MUFFINS</p> <p>WILD MUSHROOM, THYME & GOATS CHEESE FRITTATA</p> <p>VEGGIE OMELETTE</p> <p><span style="font-size: 12pt;"><strong>Optional Extras Made To Order:</strong></span></p> <p style="text-align: left;">FRIED OR SCRAMBLED EGGS, BACON, SAUSAGE, PANCETTA ROSTI, WILTED SPINACH, TOMATO, MUSHROOMS</p> <p>SMOOTHIES ON REQUEST<br /><br /></p> <p>____________________________________________________________________________________________</p> <p><span style="font-size: 12pt;"><strong>LUNCH</strong></span></p> <p><em>Dessert & Fresh Bread Served Daily</em></p> <p>SHRIMP & ZUCCHINI RISOTTO<strong>:</strong> WITH A FRESH HERBED TOMATO SALAD & FOCACCIA BREAD</p> <p>THAI BEEF SALAD<strong>:</strong> WITH A LIME, GINGER & CILANTRO DRESSING</p> <p>ROASTED TOMATO & BASIL SOUP<strong>:</strong> WITH HERB PARMESAN FRESHLY BAKED BREAD</p> <pre><span style="font-family: verdana, geneva, sans-serif;">BLOODY MARY SEAFOOD PLATTER<strong>:</strong> PRAWNS, BROWN SHRIMP & SALMON WITH GRILLED AVOCADO SERVED ON</span><br /><span style="font-family: verdana, geneva, sans-serif;">ROMAINE, RADICCHIO & ICEBERG LETTUCE DRIZZLED WITH A ZESTY TOMATO & VODKA DRESSING</span></pre> <p>TOMATO & FRESH BASIL BRUSCHETTA</p> <p>SUMMER CHICKEN SALAD<strong>:</strong> WATERCRESS, BABY SPINACH, SPROUTS, RED ONION & MANGE TOUT TOPPED WITH CITRUS</p> <p>GRILLED CHICKEN DRIZZLED WITH A WHITE BALSAMIC & MANGO DRESSING</p> <pre><span style="font-family: verdana, geneva, sans-serif;">NICOISE SALAD<strong>:</strong> CRISP LETTUCE WITH CHERRY TOMATOES, HARICOT VERTS, REDSKIN POTATO, BOILED ORGANIC</span><br /><span style="font-family: verdana, geneva, sans-serif;">FREE RANGE EGGS, OLIVES, RADISHES TOPPED WITH SEARED AHI TUNA DRIZZLED WITH A DIJON MUSTARD & PARSLEY DRESSING</span></pre> <p>PORK TENDERLOIN & PEACH KEBABS<strong>:</strong> WITH ROASTED PEARS, ROQUEFORT CHEESE, TOASTED WALNUTS ON ARUGULA WITH OLIVE & THYME CIABATTA</p> <p>RED SNAPPER WITH ROASTED RED PEPPER & PINE-NUT SALSA: SERVED WITH WHITE TRUFFLE MASH & ORANGE HAZELNUT SNOW PEAS</p> <p>PARMESAN CHICKEN FILLET<strong>:</strong> SERVED WITH CHICKPEA SALAD & COCONUT DRESSING</p> <p>LOBSTER & ORZO SALAD<strong>:</strong> DELICATELY DRESSED WITH A FRESH DILL & CITRUS VINAIGRETTE</p> <p>GRILLED MAHI-MAHI WITH MUSHROOM & THYME RISOTTO<strong>:</strong> FINISHED WITH CILANTRO LIME AOLI</p> <p> </p> <p>__________________________________________________________________________________________</p> <p><span style="font-size: 12pt;"><strong>DINNER</strong></span></p> <p>SEARED SCALLOPS & HERBED BUTTER SAUCE SERVED WITH PARSNIP PUREE</p> <p>FILLET MIGNON WITH A PORT WINE SAUCE, CILANTRO & LIME SWEET POTATO, ROASTED ASPARAGUS & BALSAMIC RED PEPPERS</p> <p>WHITE CHOCOLATE CHEESE CAKE WITH FRESH BERRIES</p> <p>***</p> <p>BEEF CARPACCIO</p> <p>LOBSTER THERMIDOR, WITH HERBED POTATO CROUTONS & GREEN GARDEN SALAD</p> <p>COFFEE CRÈME BRULEE</p> <p>***</p> <p>MOZZARELLA, AVOCADO, TOMATO AND BASIL SALAD</p> <p>VEAL SALTIMBOCCA ALLA ROMANA, WITH PROSCIUTTO HAM & SAGE COOKED IN A MARSALA SAUCE, WITH TAGLIATELLE ALFREDO & STEAMED GREEN VEGETABLES</p> <p>MERLOT POACHED PEARS SERVED WITH WARM DARK CHOCOLATE SAUCE & TOASTED ALMONDS AND SERVED WITH SALTED CARAMEL ICE CREAM</p> <p>***</p> <p>CHANTERELLE MUSHROOM SALAD OVER ARUGULA WITH PARMESAN CHEESE SHAVINGS & SERVED WITH A CHAMPAGNE DRESSING.</p> <pre><span style="font-family: verdana, geneva, sans-serif;">MACADAMIA NUT & DIJON MUSTARD CRUSTED RACK OF LAMB WITH A HONEY VINEGAR SAUCE, SERVED WITH </span><br /><span style="font-family: verdana, geneva, sans-serif;">RICE PILAF & STEAMED GREEN BEANS WITH GLAZED CARROTS</span></pre> <p>CHOCOLATE MOLTEN CAKE WITH VANILLA BEAN GELATO</p> <p>***</p> <pre><span style="font-family: verdana, geneva, sans-serif;">PAN-SEARED ASPARAGUS WITH BURRATA, MUSTARD & BALSAMIC GLAZE STEAMED TURBOT WITH SPINACH & </span><br /><span style="font-family: verdana, geneva, sans-serif;">A TIAN OF GRILLED AUBERGINE, ROASTED PEPPERS & PORTOBELLO MUSHROOM WITH A TOMATO, FRESH BASIL </span><br /><span style="font-family: verdana, geneva, sans-serif;">& CORIANDER SEED VINAIGRETTE</span></pre> <p>CARAMELIZED PEAR TARTE TATIN SERVED WITH VANILLA FRESH CREAM, THYME & LEMON INFUSED EXOTIC MUSHROOM RISOTTO</p> <p>SEARED VENISON FILLET WITH A BLUEBERRY JUS SERVED WITH GARLIC & THYME BAKED POTATO ROSES & CARROT PUREE</p> <p>MANGO & BLACK PEPPER PANNA COTTA TOPPED WITH MANGO GRANITA</p> <p>***</p> <p>CROSTINI OF SMOKED SALMON BUTTER & POACHED LEEKS TOPPED WITH CRISPY POPPED CAPERS</p> <p>RED PRAWN CURRY WITH COCONUT & CILANTRO JASMINE RICE</p> <p>PAVLOVA WITH GRANADILLA & CHANTILLY CREAM</p> <p>***</p> <p>WATERCRESS SOUP</p> <p>SLOW ROASTED LAMB SHANK WITH WASABI MASH & BALSAMIC ASPARAGUS</p> <p>BAKLAVA CHEESECAKE & LEMON GLAZE</p> <p>***</p> <p>TUNA TARTARE</p> <p>THAI BUTTERNUT & PRAWN SOUP, VEGETABLE SUMMER ROLLS WITH ALMOND BUTTER DIPPING SAUCE</p> <p>VANILLA POACHED FIGS WITH CHERRY & PISTACHIO PARFAITS</p> <p>***</p> <p>MELON & PROSCIUTTO SALAD</p> <p>CAPRESE STUFFED CHICKEN WITH ROASTED ROSEMARY BABY VEGETABLES</p> <p>CAPPUCCINO LINDT CHOCOLATE MOUSSE WITH A WHITE CHOCOLATE COFFEE BEAN</p> <p>CRUMBLE</p> <p>***</p> <p>CHILLED AVOCADO & ZESTY CUCUMBER SOUP</p> <p>CREAMY LOBSTER & SUNDRIED TOMATO PAPPARDELLE</p> <p>CHOCOLATE MOLTEN CAKE WITH FRESH RASPBERRY’S &</p> <p style="text-align: left;">VANILLA BEAN GELATO</p> <p style="text-align: left;"><span style="font-size: 12pt;"><strong>Bon Appetit</strong></span></p> <p style="text-align: left;"> </p> <p> </p>
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Rates
Reviews (8)
January 21, 2022
Jesse, Krystin, Andy, Amy, Thank you for the loveliest week at sea. Jesse - you are so knowledgeable and so so sweet. Thank you for coordinating everything for us and keeping us in the loop for our adventure. Kristyn – You are such a gem! Thank you for keeping us safe in the sea and most importantly with a Rose or Aperol in hand. Andy - you are such a vibe! Thank you for your crazy stories and for...
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March 2021 Bahamas
The vessel and crew were excellent. We had beautiful weather everyday. The crew was 100%. They were over the top accommodating. I have zero fault in the trip. I loved it and the whole trip was GREAT! Thank You.
Marc
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Impeccable Service January 2022
Dear crew, your service was impeccable and we don’t know how we can even describe how amazing you all are as people. We have grown to greatly appreciate each and everyone of you. Amy your meals were outstanding better than any restaurant we can possibly imagine. I really enjoyed talking about horses with you. Kristyn, Thank you for putting up with all of us and waiting on us hand and foot. Jesse y...
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Christmas Charter
Dear Alex, Rick and Nikie,
Thank you all for a most amazing week aboard the Sur L’eau. We all had the best time sailing to St Maarten and St Barths, relaxing, eating and drinking! Your hospitality/service was incredible, everything was perfect!! This week away for us was so needed during the pandemic. Sail on and thanks again for an amazing week.
Love Leni, Mitch, Adam, Ali, Seth and Hayden
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Happy New Year Charter 2021-2022
Dear Sur L’eau,
We had the most amazing time celebrating our 30th Anniversary with our family. It was a perfect start to 2022. Krystin thank you for being so attentive and keeping us laughing everyday. We looked forward to your beautiful table decor every night! We loved hearing your adventurous stories and for answering our endless questions. We are glad the sharks and pirates did not get you! ...
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February Charter Grenada To St. Kitts
I was recently onboard the Sur L’eau for a trip from Grenada to St. Kitts. I am writing to tell you about my experience on the trip in hopes that it might assist you with suiting travelers with the boat.
Unfamiliar with this type of travel, I wasn’t sure what to expect and somewhat anxious but I was amazed at the accommodations, activities, and hospitality on the boat. Whether underway or on an...
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